Original recipe credit - cookrepublic.com
1 cup rice malt syrup
1 cup olive oil
3 tablespoons coconut oil
3 large eggs
2 cups plain flour
1 cup coconut flour
1 teaspoon salt
1 1/2 tablespoons ground cinnamon
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup toasted pecan nuts, crushed
1. Preheat oven to 180C (160C fan forced)
2. Grease and line a medium loaf tin with baking paper.
3. Squeeze grated zucchini and drain as much liquid as you can before adding to baking mix.
4. Mix zucchini, syrup, oil, eggs and coconut oil in a large bowl.
5. In another bowl sift the flour, salt, cinnamon, baking powder and bicarbonate of soda. Add the coconut flour.
6. Add flour mixture to the zucchini mixture. Add pecans and mix well using a wooden spoon. Scoop mixture evenly into the prepared loaf tin.
7. Bake for 45 to 50 minutes until cooked through when tested with a skewer inserted down the middle of the breads. Remove from oven. Cool in tin for about 10 minutes before turning out onto wire racks to cool further.
8. Best served with butter.
2 large zucchinis, finely grated
1 cup rice malt syrup
1 cup olive oil
3 tablespoons coconut butter/oil
3 large eggs
2 cups plain flour
1 cup coconut flour
1 teaspoon salt
1 1/2 tablespoons ground cinnamon
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup toasted pecan nuts, crushed
1 tablespoon raw sugar (for topping)
shredded coconut (for topping) - See more at: http://www.cookrepublic.com/recipe-archive/zucchini-coconut-lunchbox-bread/#sthash.tDI9xZ1F.dpuf
2 large zucchinis, finely grated 1 cup rice malt syrup
1 cup olive oil
3 tablespoons coconut butter/oil
3 large eggs
2 cups plain flour
1 cup coconut flour
1 teaspoon salt
1 1/2 tablespoons ground cinnamon
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup toasted pecan nuts, crushed
1 tablespoon raw sugar (for topping)
shredded coconut (for topping) - See more at: http://www.cookrepublic.com/recipe-archive/zucchini-coconut-lunchbox-bread/#sthash.tDI9xZ1F.dpuf
1 cup rice malt syrup
1 cup olive oil
3 tablespoons coconut oil
3 large eggs
2 cups plain flour
1 cup coconut flour
1 teaspoon salt
1 1/2 tablespoons ground cinnamon
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup toasted pecan nuts, crushed
1. Preheat oven to 180C (160C fan forced)
2. Grease and line a medium loaf tin with baking paper.
3. Squeeze grated zucchini and drain as much liquid as you can before adding to baking mix.
4. Mix zucchini, syrup, oil, eggs and coconut oil in a large bowl.
5. In another bowl sift the flour, salt, cinnamon, baking powder and bicarbonate of soda. Add the coconut flour.
6. Add flour mixture to the zucchini mixture. Add pecans and mix well using a wooden spoon. Scoop mixture evenly into the prepared loaf tin.
7. Bake for 45 to 50 minutes until cooked through when tested with a skewer inserted down the middle of the breads. Remove from oven. Cool in tin for about 10 minutes before turning out onto wire racks to cool further.
8. Best served with butter.
2 large zucchinis, finely grated
1 cup rice malt syrup
1 cup olive oil
3 tablespoons coconut butter/oil
3 large eggs
2 cups plain flour
1 cup coconut flour
1 teaspoon salt
1 1/2 tablespoons ground cinnamon
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup toasted pecan nuts, crushed
1 tablespoon raw sugar (for topping)
shredded coconut (for topping) - See more at: http://www.cookrepublic.com/recipe-archive/zucchini-coconut-lunchbox-bread/#sthash.tDI9xZ1F.dpuf
1 cup rice malt syrup
1 cup olive oil
3 tablespoons coconut butter/oil
3 large eggs
2 cups plain flour
1 cup coconut flour
1 teaspoon salt
1 1/2 tablespoons ground cinnamon
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup toasted pecan nuts, crushed
1 tablespoon raw sugar (for topping)
shredded coconut (for topping) - See more at: http://www.cookrepublic.com/recipe-archive/zucchini-coconut-lunchbox-bread/#sthash.tDI9xZ1F.dpuf
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